These Dairy-Free Blue Velvet Donuts are the best sweet treats to kick off your holiday baking season! This recipe is quick and easy, plus it has all the classic red velvet flavors, but just totally BLUE. The vanilla butter cream atop each donut adds a nice non-overbearing sweetness and let’s not forget the fluffiness and absolute moistness that baking your donuts bring. Hooray for donut pans!!
Ho Ho Hoooo……..!
It’s now that time of year again, Ya’ll. The first day of December has officially begun and I’m super excited about Christmas! I just love all the Christmas decor, positive and mellow peace that it brings, the music, the story of Jesus in the manger, the baking and all the other fun stuff! Oh and let’s not forget about the “crazy” that happens with buying gifts for your little one(s). It’s complete madness when it comes to toys, BUT it’s all about planning and getting things early (and online!). Haha! Oh, how I love wrapping my little guy’s gifts and watching his eyes light up when he sees everything under the tree.
This year is a bit more special than last however, mostly because my little guy is almost 3, so he’s more aware of special occasions, the correlation between things and events, etc. I’m definitely a family kind of girl, so this time of the year is really nice for me.
Anyway, this year I chose to put up 2 Christmas trees (one for my husband + I to share) and the other one for my little guy. I’ll be making a blog post about my Christmas decor once I’m completely finished with all the decorating (lots to do, Ya’ll!). His tree is a small one (about 3 ft) and his theme is everything BLUE! I loved the idea of doing 2 Christmas trees, but I love it even more now that they are both up. So, his ornaments (some of which are in the photos below) are all based on animals, characters, and a “blue Christmas”. To top things off, I figured that I would bake something to match his Christmas tree’s theme, so I chose Blue Velvet Donuts instead of the classic red velvet.
Making donuts are so fun to me, because it’s the one dessert that I believe does not have to be perfect when it comes to decor. You can experiment with designs, colors, flavors, and whatever else, without having to overthink things. Plus it’s handheld, so the decor can be simple as long as the taste is amazing, right?
This recipe was really easy to make and is totally dairy-free and is gluten-free (GF) as well! It also has the option of being vegan if you choose to substitute the egg for an egg replacer or “flax eggs”. So, it’s a winner all around in my opinion.
It has definitely gotten much easier for me to let go of dairy and I’m proud to say that most of the ingredients that I now use are dairy-free. Coconut milk has become my new favorite and it’s the sole type of milk that my toddler drinks. He loves it WAY more than me even. Haha.
I’ve discovered that the removal of dairy helps me tremendously and it’s a big part of my mission to an all around healthy lifestyle. And while I don’t eat a vegan diet daily, I do enjoy incorporating solely vegan dishes in our meals at least once a week. It does the body some good to not always eat meat and the other heavier ingredients. In addition, I begin my workout regimen again this weekend and I’ve purchased a bit of gear so I’m super motivated to get back on track. With 2018 on the horizon, I’m definitely all about being healthy and I’m so happy that we do it as a family.
Well, let me stop talking and share this recipe so that you can give it a try!
Blue Velvet Donuts: Holiday Edition
These Dairy-Free Blue Velvet Donuts are the best sweet treats to kick off your holiday baking season! This recipe is quick and easy, plus it has all the classic red velvet flavors, but just totally BLUE. The vanilla butter cream atop each donut adds a nice non-overbearing sweetness and let's not forget the fluffiness and absolute moistness that baking your donuts bring. Hooray for donut pans!!
- 3/4 cup Bob's Red Mill Organic Gluten-Free Flour
- 1/2 tsp xanthan gum (Only use if your brand of flour doesn't have it!)
- 1/4 cup pure cane sugar
- 1 Tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 egg (Substitute: Bob's Red Mill's Egg Replacer OR 'Flax eggs' ***See notes***)
- 2 Tbsps vegetable oil
- 1/3 cup dairy-free milk (I used So Delicious' Coconut Milk)
- 1 Tbsp apple cider vinegar
- 1 tsp neon blue food coloring
For the Vanilla Butter Cream Frosting:
- 1 cup powdered sugar
- 2 Tbsps dairy-free milk
- 1 tsp vanilla extract
- 1/2 tsp neon blue food coloring (If blue frosting is desired)
Preheat the oven to 425 degrees Fahrenheit and lightly grease your donut pan. Set aside.
In a small bowl, mix together the dairy-free milk and apple cider vinegar. Then set aside for 5-10 minutes as it begins to activate.
In a mixing bowl, whisk together the flour, pure cane sugar, cocoa powder, baking powder, sea salt, and xanthan gum (if needed) and make a small "well" in the dry ingredients for the wet ingredients to be poured into.
Next, add the milk/apple cider vinegar mixture along with the egg (or egg replacer), vegetable oil, and food coloring to the well and mix until just combined. (Add more or less food coloring to get the desired color. The more neon blue coloring added, the darker it'll be.)
Now, pour the batter into a pipping bag (OR zip loc if you have that instead), seal it, and then cut one of the corners off (make sure it's not too big, so that you can control how much comes out at once!). Fill each donut cavity at the half-way point and evenly spread batter around if needed, using a butter knife.
Bake in the oven for 8-10 minutes, or until the donut springs back when you lightly touch it.
Remove from the oven and let donuts cool slightly before removing them from the pan and onto a cooling rack.
For the Vanilla Butter Cream Frosting:
Mix all ingredients in an electric mixer and add milk OR powdered sugar until desired consistency is reached. ***For a thick buttercream frosting, I added 1 Tbsp more of powdered sugar***.
Once donuts are cooled completely, add buttercream frosting to the top of each donut by using a pipping back or zip loc bag; design as desired.
If using an egg replacer, follow packaging instructions for substitution amount.
For 'Flax eggs', use 1 Tbsp of flaxseed meal + 2 1/2 Tbsps of water.
***Also, for vegan version, add 1/2 tsp of baking soda!****
While you’re at it, remember to check out these other great vegan donut recipes on Orchids + Sweet Tea: